3/4 cup flour

2 teaspoons sugar 1 teaspoon salt 3/4 cup milk

3 eggs

6 lumps loaf sugar

1 orange

6 tablespoons brandy

1/4 cup Grand Marnier Liqueur

1/8 lb. sweet butter

This very famous but really very simple dessert is not difficult. A more awe-inspiring recipe for the crepes is common at many great Parisian restaurants, but this is excellent and simple. The successful making of crepes depends on the thinness of the batter.

Add sugar and salt to the eggs, beaten slightly, then alternately the flour and the milk and then beat thoroughly with a rotary beater. Lightly grease a small frying pan (7 inches) and pour in about two tablespoons of batter. Move the pan so that the batter spreads to the outer edge of the pan. Brown on both sides and roll. Keep in a warm place until ready to serve.

The Suzette sauce is made by rubbing the lump sugar with the white part of the orange peel, adding one teaspoon of very finely minced outer peel and dissolving the sugar in one tablespoon brandy. Combine with one-eighth of a pound of sweet butter. At service time, in the chafing dish, or Suzette pan preferably, melt prepared butter, add the cooked crepes and turn. Then add the remaining brandy and the liqueur. Light with a match and when the flame goes out serve your crepes.